Sicilian-Style Braciole with Tomato Sauce (Print)

Stuffed beef rolls with pecorino, pine nuts, and raisins in savory tomato sauce—authentic Sicilian comfort food.

# Components:

→ For the Braciole

01 - 4 thin slices beef top round or flank steak, about 5 ounces each
02 - Salt and freshly ground black pepper to taste
03 - 2/3 cup grated pecorino cheese
04 - 1/4 cup pine nuts, lightly toasted
05 - 1/4 cup raisins
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh basil, chopped
08 - 2 cloves garlic, minced
09 - 2 tablespoons breadcrumbs
10 - 2 tablespoons olive oil for searing
11 - Kitchen twine or toothpicks

→ For the Tomato Sauce

12 - 2 tablespoons olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 can crushed tomatoes, 28 ounces
16 - 1/4 cup dry red wine
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste
19 - Pinch of sugar for balancing acidity

# Method:

01 - Lay beef slices flat and gently pound to 1/4-inch thickness if needed. Season both sides generously with salt and pepper.
02 - In a bowl, combine pecorino cheese, pine nuts, raisins, parsley, basil, minced garlic, and breadcrumbs until well blended.
03 - Distribute filling evenly onto each beef slice, leaving a small border around the edges. Roll up tightly, tucking in the sides, and secure with kitchen twine or toothpicks.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear braciole on all sides until deeply browned, approximately 6 to 8 minutes. Remove and set aside.
05 - In the same skillet, add 2 tablespoons olive oil. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
06 - Pour in dry red wine and scrape up browned bits from the pan bottom. Let wine reduce by half, concentrating the flavors.
07 - Add crushed tomatoes, dried oregano, salt, pepper, and sugar to the pan. Bring to a gentle simmer. Return braciole to the sauce, cover, and simmer over low heat for 1 hour 15 minutes, turning occasionally until beef is tender.
08 - Remove braciole from sauce and discard twine or toothpicks. Slice each braciole and arrange on serving plates with sauce spooned generously over the top.

# Expert Advice:

01 -
  • The unique blend of salty pecorino and sweet raisins offers an authentic Sicilian flavor experience.
  • Slow-simmering ensures the beef becomes incredibly tender and flavorful.
  • The rich tomato sauce doubles as a perfect accompaniment for your favorite pasta.
  • A classic, impressive dish that is surprisingly straightforward to prepare.
02 -
  • Toast the pine nuts lightly in a dry pan before adding them to the filling to unlock their maximum aroma.
  • When searing the beef, ensure the oil is hot to get a deep brown crust, which adds essential savory notes to the final sauce.
  • Allow the braciole to rest for a few minutes after cooking before removing the twine and slicing to keep the filling intact.
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